Chocolate Sandwich Cookies

Chocolate Sandwich Cookies had an interesting road to the blog through a trip to Napa Valley, CA. We had eaten a box of desserts from Bouchon Bakery and I was both in a food coma and feeling a bit light in my wallet when I got to the chocolate sandwich cookie.

I remember the first time I knew I was going to create this recipe immediately. Thomas Keller has his version of a homemade Oreo Cookies (I will make that recipe for the blog too) that is just ridiculously good, so good I didn’t want to share it. But that being said I just realized how did I not have a classic chocolate sandwich cookie on the site. This is basically childhood in its purest form. Chocolate cookies with cream filling? Yes. Yes please.

HOW TO MAKE COOKIES CHEWY

Keeping these cookies refrigerated before baking helps to keep the fat cold and keep them from melting and baking too hard.

Under bake by 1-2 minutes if you find your cookies are coming out more crisp than you’d like.

Use a silicone mat on your baking sheets if you find the bottoms of your cookies are browning too much.

Use a cookie scoop or roll them into a ball, don’t flatten the dough before baking or it will spread too much.

Refrigerating these cookies lets the butter harden again before baking. I call for 60 minutes, this is a minimum.

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HOW TO STORE YOUR COOKIES:

Store them in an airtight container on your counter in a cool room. If the room gets too warm the filling will melt and ooze out of the sides. If you need to, refrigerate the cookies but be sure to let them come to room temperature before serving for optimum taste. If you serve them cold they won’t taste as sweet.

Can you freeze these Chocolate Sandwich Cookies? Yes, you absolutely can, just freeze them with parchment paper between layers and wrap them well with plastic wrap to avoid freezer burn.

Baking Frozen Cookie Dough: If you want to freeze this cookie dough just freeze the dough balls after scooping. They will require 2-3 additional minutes of baking. Do not freeze the frosting as the texture will suffer in defrosting.

COOKIE BAKING DO’S AND DONT’S:

Preheat your oven well ahead of time and check the temperature with an oven thermometer.

Store them in a good tupperware container (this will ensure it stays airtight and they don’t go stale).

Make sure to only mix in the dry ingredients until just combined.

You can use unsalted butter in place of the shortening but since I’m using shortening in the frosting it was easy to use it in both spots.

Use an electric mixer to beat the shortening and sugar well until very fluffy before adding in any more ingredients.

Remove your cookies from the cookie sheets as soon as they are firm enough with a large flat spatula

Use confectioners’ sugar (also known as powdered sugar) until you get the consistency you want in your filling but if you make the filling too creamy just know as the filling gets warmer it will melt. I err on the side of firmer rather than softer.

If you have any remaining cookie sandwiches you don’t fill with marshmallow creme you can also fill them with ice cream, like my Vanilla Ice Cream.

Make sure you are filling the flat side of the cookies before closing the cookie sandwiches.

HOW TO MEASURE FLOUR CORRECTLY:

When measuring all purpose flour for baking do not put your measuring cup directly into your flour container. This is not an accurate way to measure flour as the scooping packs in more flour than you need. Instead use a clean spoon to spoon flour into your measuring cup, then level it off.

Do not use any utensils in measuring ingredients before using them with your flour, this can cause cross contamination in your flour container according to FoodSafety.gov.

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About the Author

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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Comments

Your recipes are always outstanding, & these cookies are no exception! What brand of shortening do you use? I had always used Crisco, but some time ago, I made a pie crust with Crisco. I didn’t turn out very well. When I checked the label, it. is now made with soybean oil . Have you noticed any difference? Thanks for your input, Sharon

Mine puffed up, they were not flat and chewy at all. That texture was really necessary for the whole concept. I rechecked the recipe, just in case I made a mistake, and I don’t believe I did. I’m bummed. They looked so awesome.